Creamy Without a Drop of Dairy

My cousin can’t touch butter or cream, so I spent a whole winter chasing a lemon bar that felt just as rich as the classic.

Learn more about DanyRecipes and why I love making room at the table for everyone. These vegan lemon bars use cashew cream and coconut oil for a velvety, tangy square that tastes indulgent and stays completely dairy free.

Why These Bars Are So Creamy

Soaked cashews blend into a smooth, rich cream that gives the filling a cheesecake-like softness. Coconut oil firms up as the bars chill, so you get clean slices and a luscious bite without any eggs or dairy.

This lemon bars recipe fits an 8×8 pan and cuts into 16 squares, so it is easy to share. It is one of my favorite lemon desserts for guests with dietary needs, and it sits beside my chewy thumbprint lemon curd cookies on a dessert table, as long as you remember those cookies are not vegan.

Creamy Dairy-Free Ingredients

For the crust:

• 1 cup almond flour
• 1/2 cup old fashioned rolled oats, blended into a fine flour
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
• 1/4 teaspoon fine salt

For the creamy lemon filling:

• 1 cup raw cashews, soaked in hot water for 30 minutes and drained
• 1/2 cup full fat canned coconut milk, shaken well
• 1/3 cup maple syrup
• 1/3 cup fresh lemon juice (about 2 lemons), strained
• 1 tablespoon lemon zest, finely grated
• 1/4 cup coconut oil, melted
• 1 tablespoon cornstarch
• Pinch of salt

Easy Steps to Creamy Bars

STEP 1

Heat the oven to 350°F and line an 8×8 pan with parchment, leaving an overhang on two sides.

STEP 2

Stir the almond flour, oat flour, maple syrup, melted coconut oil, and salt until a soft, crumbly dough forms.

STEP 3

Press the dough firmly into the pan and bake for 10 to 12 minutes until lightly golden, then let it cool for 10 minutes.

STEP 4

Blend the cashews, coconut milk, maple syrup, lemon juice, zest, cornstarch, and salt on high for 2 minutes until completely smooth.

STEP 5

Add the melted coconut oil and blend for 30 seconds more, then pour the filling over the crust and smooth the top.

STEP 6

Chill for at least 4 hours or overnight until firm, then lift out and slice into 16 squares with a clean knife.

Serving Ideas and Easy Twists

• Top with fresh blueberries or raspberries for a pop of color.
• Add a sprinkle of toasted coconut flakes for texture.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch, keeping in mind they contain dairy and eggs.
• Drizzle with a little melted dairy-free white chocolate.
• Serve slightly softened for 5 minutes at room temperature for the creamiest bite.

Creamy Dairy-Free Vegan Lemon Bars

These creamy dairy-free vegan lemon bars feature a wholesome almond and oat crust topped with a silky, tangy lemon cashew cream filling. Made with coconut milk, coconut oil, and maple syrup, they deliver a rich, cheesecake-like texture without butter, cream, eggs, or dairy. Perfect for summer gatherings, picnics, and sharing with guests who enjoy plant-based desserts.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 57 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Almond and Oat Crust

• 1 cup almond flour
• 1/2 cup old fashioned rolled oats blended into a fine flour
• 3 tbsp maple syrup
• 3 tbsp coconut oil melted
• 1/4 tsp fine salt

Creamy Vegan Lemon Filling

• 1 cup raw cashews soaked in hot water for 30 minutes and drained
• 1/2 cup full fat canned coconut milk shaken well
• 1/3 cup maple syrup
• 1/3 cup fresh lemon juice about 2 lemons, strained
• 1 tbsp lemon zest finely grated
• 1/4 cup coconut oil melted
• 1 tbsp cornstarch
• 1 pinch salt

Equipment

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• High-Speed Blender
• Measuring Cups
• Spatula
• Oven
• Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Stir together the almond flour, finely blended oat flour, maple syrup, melted coconut oil, and salt until a soft, crumbly dough forms.
3. Press the crust mixture firmly and evenly into the prepared baking pan. Bake for 10 to 12 minutes, until lightly golden. Remove from the oven and let cool for 10 minutes.
4. Drain the soaked cashews. Add them to a high-speed blender with the coconut milk, maple syrup, fresh lemon juice, lemon zest, cornstarch, and salt. Blend on high for about 2 minutes, scraping down the sides as needed, until completely smooth.
5. Add the melted coconut oil to the blender and blend for another 30 seconds until fully incorporated and silky. Pour the lemon filling over the cooled crust and smooth the top with a spatula.
6. Refrigerate for at least 4 hours or overnight, until completely firm. Lift the bars out using the parchment overhang. Slice into 16 squares with a clean, sharp knife, wiping the blade between cuts.

Notes

For an extra-smooth filling, soak the raw cashews in hot water for 30 minutes and drain them well before blending. A high-speed blender produces the silkiest cheesecake-like texture. Scrape down the sides of the blender as needed to ensure there are no gritty pieces.

Allow the crust to cool for about 10 minutes before adding the filling. Coconut oil helps the filling firm up as it chills, so keep the bars refrigerated until serving. For the firmest texture and cleanest slices, chill overnight.

Serve chilled with fresh blueberries, raspberries, toasted coconut flakes, or dairy-free whipped cream. You can also drizzle with melted dairy-free white chocolate. Let the bars sit at room temperature for about 5 minutes before serving for a softer, creamier texture.

Store covered in the refrigerator for up to 5 days. Freeze individually wrapped squares for up to 2 months and thaw in the refrigerator for about an hour before serving.

For a nut-free alternative, soaked sunflower seeds can replace cashews, although the flavor will be slightly earthier. Use a suitable seed-based crust if needed.

Check ingredient labels to ensure the coconut milk, oats, maple syrup, and other ingredients are dairy-free and suitable for your dietary requirements.

Pro Tips

• Soak the cashews in hot water so they blend completely smooth with no grit.
• Use a high speed blender and scrape the sides to get a silky filling.
• Let the crust cool a few minutes before pouring so the coconut oil does not melt out.
• Keep the bars cold, since coconut oil softens quickly at room temperature.
• Chill overnight for the firmest, cleanest slices.
• Wipe your knife between cuts for neat edges.

FAQs

Are these bars baked or no bake?
The crust is baked, and the filling is a chilled, no bake style cream. This keeps the texture silky and smooth.

Can I use a different nut?
Raw cashews give the creamiest result. If you have a nut allergy, use soaked sunflower seeds in the filling and a seed flour crust, though the flavor will be slightly earthier.

How should I store the bars?
Keep them covered in the refrigerator for up to 5 days. Freeze wrapped squares for up to 2 months and thaw in the fridge for an hour.

Why is my filling not firm?
It likely needed more chilling time or the room was warm. Return the pan to the fridge, or the freezer for 30 minutes, until it firms up.

Can I use honey instead of maple syrup?
Honey is not vegan, so stick with maple syrup or agave. Both blend smoothly and keep the filling tangy and sweet.

Creamy, Kind, and Sunny

Dessert tastes best when everyone at the table gets a slice. I hope these creamy bars make your next gathering a little more inclusive. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

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